Easy Spicy Udon Cold Salad Recipes

Steps:

• Remove udon noodles from outer bag. Pierce inner pouch several times and place on a microwave-safe plate. Cook in the microwave until tender, about 90 seconds.
• Transfer noodles to a large bowl. Mix in bean sprouts, onion, carrot, mushrooms, cilantro, and sesame seeds.
• Mix rice vinegar, soy sauce, olive oil, sesame oil, sugar, ginger, garlic, lime juice, white wine, sriracha sauce, and red pepper flakes together in a small bowl until sugar dissolves. Pour dressing over the noodle mixture in the bowl; toss to combine. Refrigerate until flavors combine, at least 4 hours.

Steps:

• Combine garlic, ginger, sesame oil, soy sauce, vinegar, peanut butter, chili paste (if using), scallions, sesame seeds, cilantro, and salt in a medium bowl. Stir until combined; set aside while cooking noodles.
• Bring a large pot of water to a boil. Add the noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.
• Transfer noodles to a bowl, pour dressing over, and toss to coat. Sprinkle with scallions, sesame seeds, and cilantro. Add sprouts and mushrooms, if desired. Serve.

Steps:

• Remove udon noodles from outer bag. Pierce inner pouch several times and place on a microwave-safe plate. Cook in the microwave until tender, about 90 seconds.
• Transfer noodles to a large bowl. Mix in bean sprouts, onion, carrot, mushrooms, cilantro, and sesame seeds.
• Mix rice vinegar, soy sauce, olive oil, sesame oil, sugar, ginger, garlic, lime juice, white wine, sriracha sauce, and red pepper flakes together in a small bowl until sugar dissolves. Pour dressing over the noodle mixture in the bowl; toss to combine. Refrigerate until flavors combine, at least 4 hours.

Steps:

• Place shiitake in a bowl, cover with cold water and soak overnight.
• The next day, drain and place shiitake in a saucepan and cover with cold water.
• Bring to the boil, then reduce heat and simmer for 20 minutes.
• Remove from heat and drain. Place in a bowl with the mirin, soy, sake and bonito. Set aside.
• When ready to serve, place udon in a large bowl, cover with boiling water and set aside for 5 minutes. Drain, refresh under cold water, then drain again.
• Thinly slice shiitake (including stalks) and toss their marinade through the noodles with lettuce, cucumber, tomato and seaweed. Divide noodles between bowls, and top each with shiitake and a quarter of egg. Garnish with nori.

Steps:

• Cook Udon noodles in a large pan of boiling water about 5 minutes, or until just tender. Drain and rinse with cold water. Chill.
• Combine tamari and sesame oil in a small bowl.
• Combine noodles and vegetables in another bowl and toss with dressing.
• Sprinkle with peanuts and sesame seeds and drizzle with Szechuan sauce.

Steps:

• Make the ponzu sauce:
• Place the stock, soy sauce, and sugar in a small saucepan and heat slowly until small bubbles appear around the rim. Stir to dissolve the sugar. Remove the saucepan from the heat and add the bonito flakes. Wait 2 minutes, then add the lemon and/or lime juice. Strain the mixture through a fine-woven muslin cloth- or coffee filter-lined colander. Chill the sauce for at least 20 minutes, or refrigerate up to several days.
• Assemble the salad:
• If the cooked noodles seem sticky or pasty, quickly rinse in cold water and drain well. Divide them among 4 shallow serving bowls. Garnish the noodles with sesame seeds and chives or scallions. Serve the chilled ponzu sauce on the side to drizzle on and toss in just before eating.

Steps:

• Cook udon noddles in a large pan of boiling water, about 5 minutes or until just tender, drain.
• Rinse with cold water, chill.
• Combine soy sauce and sesame oil in a small bowl.
• Combine noodles and vegetables in another large bowl and toss with dressing.
• Sprinkle with peanuts and sesame seeds.
• Drizzle with Szechuan sauce.